Citrus-Glazed Salmon with Herbed Quinoa and Roasted Asparagus
Ingredients
- 2 poundssalmon fillet (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundasparagus
- 2lemon
- 1lime
- 2 tablespoonshoney
- 1 tablespoonDijon mustard
- 4 tablespoonsolive oil
- 2 clovesgarlic
- ¼ cupfresh dill
- ¼ cupfresh mint
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic (set aside in case you want to add to quinoa).
- 02
Chop 1/4 cup fresh dill and 1/4 cup fresh mint, keeping them separate.
- 03
Zest 1 lemon and 1 lime; cut lemon in half and cut lime in quarters.
Method
- 01
Bring 2 cups vegetable broth to a boil in a medium saucepan. Add 1 cup quinoa, stir, reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed. Remove from heat and let sit 5 minutes.
- 02
While quinoa cooks, preheat oven to 425°F. Toss 1 pound asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 12 minutes.
- 03
Pat 2 pounds salmon dry with paper towels. Place skin-side down on the asparagus baking sheet. Whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, juice of 1 lemon, juice of 1 lime, and 1 tablespoon olive oil. Brush half over the salmon.
- 04
Roast salmon and asparagus together for 10–12 minutes, until the salmon flakes easily at the thickest point. Brush with remaining glaze in the last minute.
- 05
Fluff the cooked quinoa with a fork. Stir in zest of 1 lemon, zest of 1 lime, 2 tablespoons fresh dill, 2 tablespoons fresh mint, 2 tablespoons olive oil, salt, and pepper.
- 06
Divide quinoa among bowls or plates. Top with salmon fillet and roasted asparagus. Squeeze the remaining lemon half over the plate and serve.
Spice Tips
For a subtle heat boost, add a pinch of red pepper flakes to the glaze or a light sprinkle over the finished plate. A dash of Sriracha stirred into the honey-mustard mixture adds warmth without overpowering the fresh citrus and herbs. For extra depth, swap half the fresh dill for fresh tarragon.
This recipe is naturally gluten-free. You can prepare the citrus zests and herbs up to a few hours ahead. If using frozen salmon, thaw it completely and pat very dry before cooking.